Start by boiling your water and then pouring it over your bulgar wheat, allow it to sit somewhere warm to gradually reconstitute (about 1 hour if needed the container may be rewarmed on the stove top)
once the bulgar wheat has reconstituted, drain off the excess liquid in a china cap or strainer, then gently push out any remaining water. Fluff up the bulgar a little.
Place your cleaned parsley and mint in a food processor and pulse till finely minced.
Now add your chopped scallions, shredded carrot, minced parsley and mint, lemon juice, olive oil, salt and pepper and mix well.
I have also used diced grape tomatoes and chopped cucumber , instead of the carrots….I do like to have some colour in my salads.
Moroccan Vegetable Wrap
I am always on the look out for a different veggie sandwich, I have seen many interesting sandwiches, this version is actually one of my company’s stock sandwiches. Its a nice blend of roasted vegetables in a wrap, they can be pressed or served as is…I love the smell of the kitchen in the morning when I am roasting these vegetables with the curry and cumin!
1 small eggplant (graffiti eggplants are my favorite) sliced about 1/2 inch thick
1 small zucchini sliced about 1’2 inch thick
1 large portobella mushroom
1 small onion sliced
1 red pepper sliced
wraps of your choice
1 Tbsp Cumin
2 Tbsp Curry
1/2 tsp smoked paprika
Sea Salt and Pepper to taste
extra Virgin Olive Oil
after prepping your vegetables, coat them in a bowl with extra virgin olive oil and then add the spices (use more or add a little heat if you like them spicier) make sure you toss them and mix them very well to get all the seasoning spread through out the vegetables.
Place them on a cookie sheet in a 350 degree oven for 30 minutes.
When they come out of the oven try and drain off as much of the excess oil that you can so they do not get soggy.
Place a lettuce leave on the inside of the wrap and then add your vegetables. Roll it up, slice it and enjoy!!!
This can also be pressed if you would like the wrap toasted.